Aloo Chana Chaat Recipe

Name: Aloo Chana Chaat Recipe
Prep time: 5 s
Cook time: 10 s
Total time: 25 s
Yield: 6
Cuisine: Pakistani,Local
Ingredients: 500 grams Nestle Milkpak Yogurt; 1 1/2 teaspoon Sugars brown; 1/2 teaspoon Salt table; 80 grams Beverages water tap well; 1/2 bunch Coriander (cilantro) leaves raw; 1/2 cup Spearmint fresh; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Salt table; 2 Units Peppers chili green canned; 1 tablespoon Lemon juice raw; 1 Unit Garlic raw; 1 1/2 cup Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 3 tablespoons Oil olive salad or cooking; 1/2 teaspoon Spices mustard seed ground; 1/2 teaspoon Spices chili powder; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Spices chili powder; 1/2 teaspoon Salt table; 1 Unit Onions raw; 200 grams Potatoes boiled cooked in skin flesh with salt; 15 grams Coriander (cilantro) leaves raw; 1 Unit Peppers chili green canned; 30 grams Crackers saltines fat-free low-sodium; 1 tablespoon Spices cumin seed; 1 tablespoon Spices coriander seed; 1 teaspoon Spices celery seed; 2 Units Peppers hot chili green raw

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A refreshing and nutritious snack perfect for iftar and evening get togethers.

Pakistani

Local

Ramadan

Not included in this recipe

Fish

Egg

Crustaceans

Servings

- 6 +

500 grams Nestle Milkpak Yogurt

Nestle Milkpak Yogurt

1 1/2 teaspoon Sugars, brown

Sugars, brown

1/2 teaspoon Salt, table

Salt, table

80 grams Beverages, water, tap, well

Beverages, water, tap, well

1/2 bunch Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

1/2 cup Spearmint, fresh

Spearmint, fresh

1/2 teaspoon Spices, cumin seed

Spices, cumin seed

1/2 teaspoon Salt, table

Salt, table

2 Units Peppers, chili, green, canned

Peppers, chili, green, canned

1 tablespoon Lemon juice, raw

Lemon juice, raw

1 Unit Garlic, raw

Garlic, raw

1 1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

3 tablespoons Oil, olive, salad or cooking

Oil, olive, salad or cooking

1/2 teaspoon Spices, mustard seed, ground

Spices, mustard seed, ground

1/2 teaspoon Spices, chili powder

Spices, chili powder

1/2 teaspoon Spices, cumin seed

Spices, cumin seed

1/2 teaspoon Spices, chili powder

Spices, chili powder

1/2 teaspoon Salt, table

Salt, table

1 Unit Onions, raw

Onions, raw

200 grams Potatoes, boiled, cooked in skin, flesh, with salt

Potatoes, boiled, cooked in skin, flesh, with salt

15 grams Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

1 Unit Peppers, chili, green, canned

Peppers, chili, green, canned

30 grams Crackers, saltines, fat-free, low-sodium

Crackers, saltines, fat-free, low-sodium

1 tablespoon Spices, cumin seed

Spices, cumin seed

1 tablespoon Spices, coriander seed

Spices, coriander seed

1 teaspoon Spices, celery seed

Spices, celery seed

2 Units Peppers, hot chili, green, raw

Peppers, hot chili, green, raw

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2 of 3

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4. Heat the oil in a small pan for the chickpeas on medium heat
5. When the oil is hot add the mustard seeds and nigella seeds.
6. Add the chili flakes, give it a quick stir and add the chickpeas
7. Now add the salt, chili powder, cumin powder and ½ cup of water and cook on low heat till the chickpeas are tender. If they start to dry up then add more water - you want the mixture to have some liquid.
8. When the chickpeas are tender mix in the chaat masala and set aside.

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